Meat Glue: Transglutaminase

Overview

I was interested in exploring the fascinating world of enzymes and its application in food science. Transglutaminase, also called "meat glue," is an enzyme that binds together proteins. Different types of food that have protein were tested to see if the binding properties of transglutaminase work the same. The following food items were tested: meat (raw sirloin steak), seafood (raw Argentine shrimp), dairy (mild cheddar cheese), plant-base (firm tofu). All food proteins were cut in half. A glue slurry was made using a mixture of transglutaminase and water. The glue was then applied to the cut surfaces to be glued back together. The glued protein pieces were then tightly wrapped and placed in the refrigerator overnight. A control was created by leaving one of each protein product uncut. The next day, a visual, physical, and spring scale test was done to record how strong the bond was. Even though the protein structures of beef, cheese, tofu and shrimp are different, transglutaminase successfully bonded them together. However, the strength of the bond did differ among the proteins. The cheese worked the best, followed by the beef. The cheese bond was so strong that none of the tests failed at the bond site. The meat bond was strong, but not quite as strong as the control meat that was never cut. The shrimp worked the worst, followed by the tofu. Further experiments can help clarify if product moisture or enzyme concentration can make a difference in bonding strength.

Competition history

• CSEF 2026 Chemistry (Junior Division) · Entry J-05-01

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